Warm, cheesy, garlicky Cheddar Bay Biscuits can turn any dinner into a special occasion. This recipe delivers that iconic fluffy texture and addictive flavor with a few simple techniques. You’ll have golden, crisp-edged biscuits ready in under 20 minutes.
Craving a delicious Cheddar Bay Biscuits? You've come to the right spot! From Savory Snacks favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Cheddar Bay Biscuits
- Effortless to make: Simple drop method—no rolling or cutting required.
- Bold, iconic flavor: Sharp cheddar, garlic, and Old Bay create a knockout taste.
- Perfect texture: Crisp outside, fluffy inside with gooey cheese pockets.
- Total crowd-pleaser: Irresistible side for soups, salads, or any meal.
Ingredients & Tools
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional, for a subtle kick)
- ½ cup (113 g) cold unsalted butter, cubed
- 1 cup (120 g) shredded sharp cheddar cheese
- ⅔ cup (160 ml) cold whole milk
- ½ cup (115 g) sour cream
- For the Garlic Butter Glaze: 3 tablespoons unsalted butter, melted; 1 teaspoon garlic powder; ½ teaspoon dried parsley flakes; and a pinch of salt.
Tools: Large mixing bowl, box grater (if shredding your own cheese), whisk, baking sheet, parchment paper or a silicone baking mat, and a small brush for the glaze.
Notes: Using cold butter and whole milk is non-negotiable for flaky texture. Shredding your own cheese from a block (instead of using pre-shredded) improves melt and flavor.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 6 g |
| Fat: | 17 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 10 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Keep everything cold. This is the golden rule of biscuit-making. The cold butter creates steam pockets as it melts in the hot oven, which is what gives the biscuits their signature rise and flaky layers. I even pop my shredded cheese in the freezer for 5 minutes while I prep the other ingredients.
- Why shred your own cheese? Pre-shredded bagged cheese is coated with potato starch or cellulose to prevent clumping, which can make your biscuits a bit gummy and prevent the cheese from melting into lovely, stretchy strands. Taking the extra minute to shred a block of extra-sharp cheddar pays off immensely in flavor and texture.
- Don’t overmix the dough. Overmixing develops the gluten in the flour, leading to tough, dense biscuits. You want to mix just until the ingredients are combined and no dry streaks of flour remain. A few lumps are perfectly fine—in fact, they’re desirable!
- The power of the glaze. Don’t skip the garlic butter wash! Brushing it on the second the biscuits come out of the oven allows them to absorb all that savory, garlicky goodness, creating a beautiful sheen and an incredible burst of flavor with every single bite.
How to Make Cheddar Bay Biscuits
Step 1: Preheat your oven to 425°F (220°C). This high heat is crucial for getting that quick, powerful rise and golden-brown top. Line a baking sheet with parchment paper or a silicone mat—this prevents sticking and makes cleanup a breeze.
Step 2: In a large bowl, whisk together the dry ingredients. That’s the flour, baking powder, sugar, garlic powder, Old Bay seasoning, salt, and the optional cayenne pepper. Whisking ensures the leavening agents and seasonings are evenly distributed, so every bite is perfectly seasoned and rises uniformly.
Step 3: Add the cold, cubed butter to the dry ingredients. Now, using a pastry cutter, two forks, or even your fingertips, work the butter into the flour mixture. You’re aiming for a crumbly texture with pea-sized bits of butter remaining. These butter pieces are your ticket to flakiness, so don’t go overboard and create a uniform meal.
Step 4: Toss in the cold shredded cheddar cheese and stir it gently with a fork to coat it in the flour mixture. This also helps to separate any cheese that might be clumping together, ensuring an even distribution throughout the dough.
Step 5: In a separate small bowl or measuring jug, combine the cold milk and sour cream. The sour cream adds a wonderful tang and extra tenderness to the crumb. Give it a quick stir—it’s okay if it’s not perfectly smooth.
Step 6: Pour the wet ingredients into the dry ingredients. Now, with a sturdy spatula or fork, gently fold everything together. Stop as soon as the flour is moistened and a shaggy, sticky dough forms. It will look a bit rough, and that’s exactly what you want. No kneading allowed!
Step 7: Using a large spoon or a #20 cookie scoop, drop mounds of dough (about ¼ cup each) onto your prepared baking sheet, spacing them about 2 inches apart. You don’t need to shape them perfectly; their rustic, craggy look is part of their charm and creates more surface area for browning.
Step 8: Bake for 12 to 15 minutes, or until the tops are lightly golden and firm to the touch. You’ll notice your kitchen filling with the most incredible cheesy, garlicky aroma. Don’t open the oven door too early, as this can cause them to deflate.
Step 9: While the biscuits are baking, prepare the garlic butter glaze. Simply melt the butter and stir in the garlic powder, dried parsley, and a pinch of salt. The parsley mostly adds a pop of color, but it also gives a subtle herby note.
Step 10: As soon as the biscuits come out of the oven, brush the warm garlic butter glaze generously over the top of each one. You’ll hear a gentle sizzle—that’s the sound of flavor being absorbed. Let them cool on the pan for just a couple of minutes before serving. They are truly at their absolute best when warm.
Storage & Freshness Guide
- Fridge: Store cooled biscuits in an airtight container for up to 3 days.
- Freezer: Freeze baked biscuits in a sealed bag for up to 3 months.
- Reviving: Reheat in a 350°F oven for 5–8 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A hearty seafood boil or chowder — The biscuits are a classic pairing for a reason; they’re perfect for sopping up every last bit of flavorful, brothy goodness.
- A simple green salad with a tangy vinaigrette — The fresh, acidic crunch of the salad provides a lovely contrast to the rich, cheesy, and savory notes of the biscuits.
- Grilled steak or roasted chicken — They make any main protein feel like a restaurant-quality meal, adding a comforting, carb-y element that everyone loves.
Drinks
- A crisp, cold lager or pilsner — The beer’s carbonation and slight bitterness cut through the richness of the cheese and butter beautifully.
- A chilled glass of Sauvignon Blanc — Its bright acidity and citrus notes act as a palate cleanser, making you ready for another delicious bite.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that provides a refreshing, bubbly contrast to the dense, savory biscuits.
Something Sweet
- Warm apple crumble with vanilla ice cream — The transition from savory, garlicky biscuit to sweet, spiced fruit and cold cream is a delightful end to the meal.
- Lemon sorbet — Its intense, clean citrus flavor is the ultimate palate refresher after the rich and cheesy main event.
- Dark chocolate brownies — Because sometimes you just need to double down on comfort, and the deep chocolate flavor is a perfect partner.
Top Mistakes to Avoid
- Mistake: Using room temperature butter. If your butter is soft, it will simply blend into the flour instead of creating discrete, steamy pockets. This results in a biscuit that’s more bready than flaky. I’ve messed this up before, and the difference is night and day.
- Mistake: Overworking the dough. Treat this dough with a light touch. The more you mix and knead it, the more gluten develops, leading to a tough, hockey-puck-like texture instead of a tender, delicate crumb.
- Mistake: Skipping the glaze or applying it too late. That garlic butter wash is not just for looks. Brushing it on while the biscuits are piping hot allows the flavor to seep in. If you wait until they’re cool, it will just sit on top like an oily film.
- Mistake: Crowding the baking sheet. Giving the biscuits enough space ensures the hot air can circulate properly, allowing them to bake evenly and develop a crisp exterior all around. If they’re too close, they’ll steam and become soggy.
Expert Tips
- Tip: Freeze the butter and grate it. For an even easier method and guaranteed flakiness, freeze your stick of butter for 30 minutes, then use the large holes of a box grater to shred it directly into the flour mixture. Toss to coat, and you’re done—no pastry cutter required.
- Tip: Add a surprise ingredient. For a fun twist, try folding in 2 tablespoons of finely chopped chives or scallions along with the cheese. It adds a fresh, oniony flavor that complements the cheddar beautifully.
- Tip: Make them ahead. You can scoop the dough onto a baking sheet, freeze it solid, then transfer the frozen dough balls to a zip-top bag. Bake straight from frozen, adding just 2-4 extra minutes to the baking time. Fresh biscuits on demand!
- Tip: Reheat for that just-baked feel. If you have leftovers (a rare occurrence!), the best way to reheat them is in a 350°F (175°C) oven for 5-8 minutes. The microwave will make them soft and steamy, but the oven brings back that crisp exterior.
FAQs
Can I use self-rising flour instead?
You can, but you’ll need to adjust the recipe. Self-rising flour already contains baking powder and salt. For this recipe, you would use 2 cups of self-rising flour and omit the baking powder and salt listed in the dry ingredients. Keep all the other ingredients and steps the same. The results are very similar, though I find you have more control over the seasoning when you start with all-purpose.
What can I use if I don’t have Old Bay seasoning?
No problem! You can make a quick substitute by mixing ¾ teaspoon paprika, ¼ teaspoon celery salt, a pinch of black pepper, and a tiny pinch of ground nutmeg and/or allspice. It won’t be an exact replica, but it will give you that warm, savory, slightly celery-like flavor profile that makes these biscuits so distinctive.
Why did my biscuits turn out flat and dense?
This is almost always due to one of two things: your baking powder could be old and lost its potency (check the expiration date!), or the dough was overmixed. Remember, a light hand is key. Also, make sure your oven is fully preheated before the biscuits go in so they get that immediate blast of heat to help them puff up.
Can I make these without sour cream?
Absolutely. An equal amount of plain, full-fat Greek yogurt is the best direct substitute. If you don’t have that, you can use buttermilk, but you might need to use a slightly smaller amount (start with ½ cup) as buttermilk is thinner. The goal is a thick, scoopable dough.
How should I store leftover biscuits?
Once completely cool, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. To enjoy, reheat from frozen in a 350°F (175°C) oven until warm and crisp on the outside. This method restores their texture far better than the microwave.
Cheddar Bay Biscuits
Make the best Cheddar Bay Biscuits at home with this easy recipe. Fluffy, cheesy, and ready in under 20 minutes. Get the recipe and bake a batch today!
Ingredients
For the biscuits:
-
2 cups all-purpose flour (250 g)
-
1 tablespoon baking powder
-
1 ½ teaspoons granulated sugar
-
1 teaspoon garlic powder
-
1 teaspoon Old Bay seasoning
-
½ teaspoon salt
-
¼ teaspoon cayenne pepper (optional, for a subtle kick)
-
½ cup cold unsalted butter (cubed, 113 g)
-
1 cup shredded sharp cheddar cheese (120 g)
-
⅔ cup cold whole milk (160 ml)
-
½ cup sour cream (115 g)
For the Garlic Butter Glaze:
-
3 tablespoons unsalted butter (melted)
-
1 teaspoon garlic powder
-
½ teaspoon dried parsley flakes
-
1 pinch salt
Instructions
-
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.01
-
In a large bowl, whisk together the dry ingredients. That’s the flour, baking powder, sugar, garlic powder, Old Bay seasoning, salt, and the optional cayenne pepper.02
-
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or even your fingertips, work the butter into the flour mixture until you have a crumbly texture with pea-sized bits of butter remaining.03
-
Toss in the cold shredded cheddar cheese and stir it gently with a fork to coat it in the flour mixture.04
-
In a separate small bowl or measuring jug, combine the cold milk and sour cream.05
-
Pour the wet ingredients into the dry ingredients. With a sturdy spatula or fork, gently fold everything together just until the flour is moistened and a shaggy, sticky dough forms.06
-
Using a large spoon or a #20 cookie scoop, drop mounds of dough (about ¼ cup each) onto your prepared baking sheet, spacing them about 2 inches apart.07
-
Bake for 12 to 15 minutes, or until the tops are lightly golden and firm to the touch.08
-
While the biscuits are baking, prepare the garlic butter glaze. Simply melt the butter and stir in the garlic powder, dried parsley, and a pinch of salt.09
-
As soon as the biscuits come out of the oven, brush the warm garlic butter glaze generously over the top of each one. Let them cool on the pan for just a couple of minutes before serving.10
Not what you're looking for?
